Line 2 8״ or 9 loaf pans with plastic wrap with wrap extending over sides of pans. Place 2 c. of the strawberries in a food processor. Cover and pulse for 4 or 5 times until finely chopped, but not pureed
In a large bowl, mix the chopped strawberries, sweetened condensed milk, lime peel and lime juice; set aside
Trim all the crusts from the angel food cake. Tear or cut the cake into small cubes (about 8 c. of cubes). Fold the cake into the strawberry mixture
Beat whipping cream in a large bowl on high until soft peaks form. Fold in sour cream until smooth, then fold into cake mixture. Divide between lined pans, cover with plastic wrap, and freeze 2 hrs or until firm. Let sit 10–15 min before serving
Lift from the pans using plastic wrap overhang. Unwrap and cut each loaf in 8 slices. Garnish each slice with quartered strawberry. Serve with strawberry sauce, if desired
